Aug 24, 2010

These flavorful stuffed peppers are high in fiber and very filling. Serve this with a side salad for a complete meal. This is a great way to use up leftover chicken. If you don't have any leftover chicken breast, my favorite way to make shredded chicken is in the crock pot. It's easy and the chicken literally falls apart. You can freeze the broth for future recipes. Here's the recipe. Also try my turkey and rice stuffed peppers, they are delicious!

In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin and adobo. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.

Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil, top with cheese and bake uncovered another 5 minutes.

These look fabulous! I have always made stuffed peppers with beef and a tomato sauce. This totally mixes it up with a Southwestern flair. I like them cut in half too. Amazing that I never thought of doing that. Always served the peppers whole. Thanks for the ideas!

These look great- stuffed peppers are one of my husband's favorite dinners but these look like an excellent way to mix things up! These look fabulous! I have always made stuffed peppers with beef and a tomato sauce.

They are so yummy, but I took some liberties. I started with roteserie chicken, no skin or bones, dry onion, refrigerated garlic, put it all in my Cuisinart and processed till the texture I wanted, so easy and so fast. Stuffed the pepper and baked and enjoyed. I found 1/2 pepper was plenty, which reduced the points! With carrots and cantaloupe....

I made these last night and was soooo stuffed after eating 1.5 servings. I guess it was the beans full of fiber lol. I didnt use chicken broth so my pts came out to be 4.2 per serving. This is the 2nd recipe I have tried from this site and they are AMAZING.

These were seriously the best peppers I've ever made/eaten. So easy, I made them in the middle of the week. They'll easily become a staple in my household. (Oh, and I put in a few fresh chopped Roma tomatoes from the garden when I sauteed all the veggies!)

So delicious! Even my picky husband and 13 month old son agreed (I used a bit less spice since I knew I was feeding him too). Thanks for making it easy to just cook one meal and keep everyone happy. I have the Chicken Taco Chili in the crock pot now and can't wait 6pm until it's done!

Gina, you're wonderful!! I'm trying to get myself back on the WW way of eating, following a lapse of several years (and pounds). Right now I have these peppers baking in my oven, but I couldn't wait to taste the stuffing. It's fabulous! Couldn't find the adobo at my store, but I found a recipe for it at allrecipes.com. I'm not sure how it's supposed to taste, but this was great in your peppers! Thanks so much for all of your recipes and gorgeous photos. They really give me a reason to be excited about a healthier way of eating! Kudos and many thanks!

Love this recipe! I made the chicken like you suggested and it turned out so good. We both went back for seconds! Thanks for this website. I get most all of my weekly meals off of here and I haven't had a bad one yet!

Thanks Gina! Also, I just made these and there seemed to be a lot of juices inside the pepper after they were cooked. I reduced the liquids in the mixture before I filled the peppers. Is this caused by too much water/stock in the bottom of the baking dish?

The stock on the bottom is just a small amount to cook the pepper, if you put too much, it could be a problem. But it sounds more like the chicken and beans had too much liquid and needed to cook a little longer.

I have a recipe that you simply cut the tops off and stand the green peppers up in an oven/micro dish and nuke for 5-6 minutes(slightly steamed) and then stuff them with hot mixture (little cheese on top) and pop them in the oven 375 for 20 minutes...amazing!

Delicious!!! I used a pasilla pepper for the bell and left out the diced red pepper. (I love peppers of all kinds EXCEPT bells. Strange, I know.) I think next time I will dice some jalapenos and add to the stuffing mixture. We served these topped with salsa verde. YUM!!

I just had the idea to use leftover shredded pork from your carnitas recipe in place of chicken for this one... I bet that would be yummy! The carnitas are cooking in my crock pot as we speak :) This will be tomorrow!

I just made these for the first time. I also made the mistake of not cooking the mixture long enough and so I had just a bit too much mixture in the liquid. However, they were still delicious and I will make them again for sure!!

I made this tonight using poblano peppers. They were amazing, so this will definitely be a staple recipe from here on out. This was the first time I used my crockpot for chicken, and it made the meat so very tender. I had to use tongs to get the chicken out, because the fork just made the meat fall apart. The recipe is perfect as-is, too, just be sure you cook the mixture long enough to thicken as she suggests, otherwise you will end up with a bit of water in the stuffing. Thanks so much for this, Gina. It's excellent and very filling.

making this for dinner tonight, took just a little taste of the filling before stuffing the peppers - SO GOOD. gina, you're recipes are AMAZING. thanks for making it easy to cook a delicious, good for you meal :o)

Im so glad I found your site. Trying to cook healthy and please husband's taste buds has been a challange. Made these stuffed peppers last night. Yum. I only used 3 peppers so I had alot of stuffing left, so I just put it on the bottem of the baking dish, omitted the water in the dish and it came out perfect; plus husband wanted more of the stuffing mixture on the side. yum...thank you for sharing. Cant wait to try another recipie.

Can I replace the 1/2 cup of diced red pepper with a small can of diced green chiles or do you think it would taste bad with the flavor of the dish? I ALWAYS follow recipes to the tee because I am afraid of messing them up but I love green chiles....

I used some chopped green chiles and also added 1/4 cup salsa verde to the mixture and it worked really well.

Gina, you have saved my life! I had only a few dishes perfected as modified to low fat. Now that I've found your site, I make recipes from your site every night. You need a show and a book!!! You're amazing!

They are in the oven now and spell wonderful!! I used poblano peppers and chicken sausage and black beans (what I had on hand). It looked good going in the oven and I know it's going to taste AMAZING!!!!

Finally got a chance to make these tonight and they are amazing! I added some chipotle, because I love some heat in my food, and it was awesome! Thank you so much for your amazing, and healthy, recipes.

I cooked my chicken with cumin and chili powder and added sriracha and 1 Tbsp of flour while "cooking down" the chicken and bean mixture. My company ranted and raved about this dish! I served it on a bed of fresh spinach and brown rice. I will make this again!

I just made this and it was great! Subsituted a few spices that I didn't have. It came out a bit liquidy I'm assuming it's because my peppers were really big. But I did drain my beans and only used 1 cup water instead of 1.5 cups.Still very good! And a definate re make! Thanks for the recipe :)

Oh my goodness, I just LOVE this website! Everything I have made, I love! I took the advice of others on here and cooked my peppers in the microwave a little bit. Yum! I also love the idea of no rice! Amazing! To the previous comment, I used a white sweet onion, but I'm sure it would also be good with a red onion.

This was delicious! I forgot to add water to the mixture as stated, but it was so good without even doing that. I made it with the parsley instead of the cilantro, and salt instead of Adobo. I also added just a little bit (2 tbsp.) of cream cheese. This was even better the next day! Thanks for the great recipes!

So this dish was fantastic! Even better the next day for lunch! I took the advice above and added a poblano pepper to the chicken mixture to add some heat. It all depends on your taste buds. I also shredded a rotisserie chicken because I was in a pinch for time. All the flavors were perfect together! Thank you Gina, another family favorite!

I love love your site. I just wanted to say you saved my stomach. I have recently decided to start eating healthier... and im not entirely sure but i think i may have developed an intolerance to gluten. I find i cant digest it anymore and have had other problems with my diet! Your site has shown me that I can still eat delicious and healthy food. I will be making this and many more of your recipes very soon! this place has become my new holy grail! I recently made cajun chicken but found it to be overwhelming, it is one of my favorite things to cook! But I see you also have a lowfat and gluten free alternative to preparing cajun chicken! I am so so so happy!

These were delicious! I made them without onions to accommodate my husband and used a spicy mexican blend to season. I followed the advice of another poster and microwaved the peppers for about 5 minutes. I didn't cut the peppers in half, but filled them whole, and cooked them standing up without the water/broth around them. I cooked them for about 20 minutes and then five more with reduced calorie cheese. I only had 10 oz of cooked chicken, and that seems to have brought down the points. I put them into the recipe builder and it said a serving was 5 points. Not sure why the points went down so much. I also used a reduced calorie cheddar. Thanks for the great recipe!

Just wanted to say how much I LOVED this recipe! I made it for my mom and sister yesterday, all to rave reviews. My only change- since I had already made a salad with feta cheese, I used slightly less cheddar and added a bit of the feta to the top of the peppers. OMG so good!

Oh I just love these... I eat two and freeze the other 8 for meals. What is a way to add just a hunt of zip to these? I am not on WW but I find that if I make meals ahead of time it helps me out a lot. Good luck!

I made this tonight and I'm not sure what I did wrong, but it turned out a bit runny despite me using under a cup of water and simmering long enough. I think I'm going to try adding some brown rice next time to absorb a little bit more of the moisture. Thanks for sharing:)

Made these for dinner tonight and they were sooo tasty! I used fresh black beans which I cooked up ahead of time and they worked really well with this. I also highly recommend topping this with a bit of hot sauce and either some yogurt or sour cream. That's what I did and the flavor combination was out-of-this-world great. This is a great nutritional and flavor buy for the calories and I definitely suggest giving it a try if you love Mexican food!